Irish Potato Bites Bacon Cheddar (Printable)

Crispy potato bites filled with bacon, cheddar, and chives. Perfect appetizers for parties and gatherings.

# What You’ll Need:

→ Potatoes

01 - 12 small Yukon Gold potatoes, washed

→ Filling

02 - 3.5 oz cooked bacon, finely chopped
03 - 3.5 oz sharp cheddar cheese, shredded
04 - 2 tablespoons sour cream
05 - 2 tablespoons finely chopped chives
06 - Salt and freshly ground black pepper, to taste

→ Topping

07 - 2 tablespoons melted butter
08 - Extra chives, for garnish

# How To Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Place the potatoes on the prepared baking sheet and bake for 20-25 minutes or until just tender. Let cool slightly.
03 - Cut each potato in half and carefully scoop out most of the flesh, leaving a thin wall to create a shell. Reserve the scooped-out potato in a bowl.
04 - Mash the reserved potato flesh. Mix in bacon, cheddar cheese, sour cream, chives, salt, and pepper until well combined.
05 - Spoon the mixture back into the potato shells, mounding slightly.
06 - Brush the tops with melted butter.
07 - Return the filled potatoes to the oven and bake for an additional 10 minutes, or until golden and cheese is melted.
08 - Sprinkle with extra chives before serving.

# Expert Tips:

01 -
  • The combination of crispy potato skin and creamy, cheesy filling creates the most satisfying texture contrast
  • They're deceptively simple but look impressive enough for company
  • Everything can be prepped ahead, so you're not stuck in the kitchen while guests arrive
02 -
  • Don't over-scoop the potato shells or they'll collapse during the second bake. A quarter-inch wall is your sweet spot.
  • Let the roasted potatoes cool for just 5-10 minutes before scooping. Too hot and you'll burn your fingers, too cold and the flesh won't release cleanly.
  • The filling can be made a day ahead and kept in the refrigerator. Let it come to room temperature before stuffing for easier handling.
03 -
  • Use a melon baller or small cookie scoop for uniform, beautiful filling portions
  • If your potato skins feel thick after scooping, brush the inside with a little oil before the second bake

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